No Difference in the Effects of Consuming Commercially Relevant Palmitic Acid- and Stearic Acid-Rich Interesterified Fats on the Plasma Total Cholesterol to High-Density Lipoprotein Cholesterol Ratio: The INTER-SAT Study
Background and Objectives. Randomly interesterified (IE) palmitic acid (16:0)- and stearic acid (18:0)-rich fats are commonly used by the food industry for applications such as spreads and bakery products. Previous studies demonstrate that 18:0-rich fats (unlike 16:0-rich) do not increase the total:...
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2023-11-01
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| author | Wendy L. Hall Eleanor Wood Peter J. Joris Johanna H. Bruce Ronald P. Mensink Sarah E. Berry |
| author_facet | Wendy L. Hall Eleanor Wood Peter J. Joris Johanna H. Bruce Ronald P. Mensink Sarah E. Berry |
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| description | Background and Objectives. Randomly interesterified (IE) palmitic acid (16:0)- and stearic acid (18:0)-rich fats are commonly used by the food industry for applications such as spreads and bakery products. Previous studies demonstrate that 18:0-rich fats (unlike 16:0-rich) do not increase the total:HDL cholesterol ratio (TC:HDL), but the comparative effects of commercially relevant IE fats rich in 16:0 or 18:0 are unclear. Hypothesis: An IE 16:0-rich fat will have equivalent effects on the TC:HDL when compared with a functionally matched 18:0-rich fat. Methods. A randomised crossover trial (clinicaltrials.gov NCT04418102; funded by the Malaysian Palm Oil Board) in healthy adults aged 35–65 was conducted. IE fats provided 10% energy intake for 6 weeks per arm with a minimum 4-week washout period. IE fats were formulated into hardstocks that were baked into muffins and blended into spreads. Spreads contained either 54% IE palm stearin/kernel (PSK) hardstock (16:0, 49%; 18:0, 5%) blended with 36% rapeseed oil (final spread: 16:0, 32%; 18:0, 4%), or 54% IE fully hydrogenated rapeseed oil/coconut oil/high oleic sunflower oil/sunflower oil hardstock (16:0, 7%; 18:0, 41%) blended with 36% rapeseed oil (final spread: 16:0, 6%; 18:0, 25%). The study was conducted at King’s College London and Maastricht University. Results: A total of 51 eligible volunteers were randomised to the treatment sequence; 47 participants completed the study (24 females/23 males; mean age 52 years, SD 8; mean BMI 25.6, SD 3.0). The TC:HDL did not change following FHS (0.03, 95% CI −0.06, 0.12) or PSK (−0.03, 95% CI −0.11, 0.06) and changes did not differ between groups (0.05, 95% CI −0.08, 0.18). The total, HDL and LDL cholesterol and triglyceride concentrations did not change following PSK or FHS and there were no differences in changes between groups. Discussion: Consuming foods made with commercially relevant IE fat blends rich in 16:0 at 10% of the energy intake is unlikely to have a detrimental effect on the TC:HDL when compared with IE fat blends rich in 18:0. These results provide much-needed evidence of the cardiometabolic health effects of industrially processed fats relevant to oil and fat manufacturers, the food industry, health authorities and healthcare professionals. |
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| spelling | doaj-art-32c0876215e144d59967a7368dfcbd512025-08-20T03:43:57ZengMDPI AGProceedings2504-39002023-11-019113110.3390/proceedings2023091031No Difference in the Effects of Consuming Commercially Relevant Palmitic Acid- and Stearic Acid-Rich Interesterified Fats on the Plasma Total Cholesterol to High-Density Lipoprotein Cholesterol Ratio: The INTER-SAT StudyWendy L. Hall0Eleanor Wood1Peter J. Joris2Johanna H. Bruce3Ronald P. Mensink4Sarah E. Berry5Department of Nutritional Sciences, Faculty of Life Sciences & Medicine, King’s College London, London SE1 9NH, UKDepartment of Nutritional Sciences, Faculty of Life Sciences & Medicine, King’s College London, London SE1 9NH, UKDepartment of Nutrition and Movement Sciences, NUTRIM School of Nutrition and Translational Research in Metabolism, Maastricht University, 6200 MD Maastricht, The NetherlandsADM Trading (UK) Ltd., Erith DA8 1DL, UKDepartment of Nutrition and Movement Sciences, NUTRIM School of Nutrition and Translational Research in Metabolism, Maastricht University, 6200 MD Maastricht, The NetherlandsDepartment of Nutritional Sciences, Faculty of Life Sciences & Medicine, King’s College London, London SE1 9NH, UKBackground and Objectives. Randomly interesterified (IE) palmitic acid (16:0)- and stearic acid (18:0)-rich fats are commonly used by the food industry for applications such as spreads and bakery products. Previous studies demonstrate that 18:0-rich fats (unlike 16:0-rich) do not increase the total:HDL cholesterol ratio (TC:HDL), but the comparative effects of commercially relevant IE fats rich in 16:0 or 18:0 are unclear. Hypothesis: An IE 16:0-rich fat will have equivalent effects on the TC:HDL when compared with a functionally matched 18:0-rich fat. Methods. A randomised crossover trial (clinicaltrials.gov NCT04418102; funded by the Malaysian Palm Oil Board) in healthy adults aged 35–65 was conducted. IE fats provided 10% energy intake for 6 weeks per arm with a minimum 4-week washout period. IE fats were formulated into hardstocks that were baked into muffins and blended into spreads. Spreads contained either 54% IE palm stearin/kernel (PSK) hardstock (16:0, 49%; 18:0, 5%) blended with 36% rapeseed oil (final spread: 16:0, 32%; 18:0, 4%), or 54% IE fully hydrogenated rapeseed oil/coconut oil/high oleic sunflower oil/sunflower oil hardstock (16:0, 7%; 18:0, 41%) blended with 36% rapeseed oil (final spread: 16:0, 6%; 18:0, 25%). The study was conducted at King’s College London and Maastricht University. Results: A total of 51 eligible volunteers were randomised to the treatment sequence; 47 participants completed the study (24 females/23 males; mean age 52 years, SD 8; mean BMI 25.6, SD 3.0). The TC:HDL did not change following FHS (0.03, 95% CI −0.06, 0.12) or PSK (−0.03, 95% CI −0.11, 0.06) and changes did not differ between groups (0.05, 95% CI −0.08, 0.18). The total, HDL and LDL cholesterol and triglyceride concentrations did not change following PSK or FHS and there were no differences in changes between groups. Discussion: Consuming foods made with commercially relevant IE fat blends rich in 16:0 at 10% of the energy intake is unlikely to have a detrimental effect on the TC:HDL when compared with IE fat blends rich in 18:0. These results provide much-needed evidence of the cardiometabolic health effects of industrially processed fats relevant to oil and fat manufacturers, the food industry, health authorities and healthcare professionals.https://www.mdpi.com/2504-3900/91/1/31saturated fatty acidscholesterollipidsrandomised controlled trial |
| spellingShingle | Wendy L. Hall Eleanor Wood Peter J. Joris Johanna H. Bruce Ronald P. Mensink Sarah E. Berry No Difference in the Effects of Consuming Commercially Relevant Palmitic Acid- and Stearic Acid-Rich Interesterified Fats on the Plasma Total Cholesterol to High-Density Lipoprotein Cholesterol Ratio: The INTER-SAT Study Proceedings saturated fatty acids cholesterol lipids randomised controlled trial |
| title | No Difference in the Effects of Consuming Commercially Relevant Palmitic Acid- and Stearic Acid-Rich Interesterified Fats on the Plasma Total Cholesterol to High-Density Lipoprotein Cholesterol Ratio: The INTER-SAT Study |
| title_full | No Difference in the Effects of Consuming Commercially Relevant Palmitic Acid- and Stearic Acid-Rich Interesterified Fats on the Plasma Total Cholesterol to High-Density Lipoprotein Cholesterol Ratio: The INTER-SAT Study |
| title_fullStr | No Difference in the Effects of Consuming Commercially Relevant Palmitic Acid- and Stearic Acid-Rich Interesterified Fats on the Plasma Total Cholesterol to High-Density Lipoprotein Cholesterol Ratio: The INTER-SAT Study |
| title_full_unstemmed | No Difference in the Effects of Consuming Commercially Relevant Palmitic Acid- and Stearic Acid-Rich Interesterified Fats on the Plasma Total Cholesterol to High-Density Lipoprotein Cholesterol Ratio: The INTER-SAT Study |
| title_short | No Difference in the Effects of Consuming Commercially Relevant Palmitic Acid- and Stearic Acid-Rich Interesterified Fats on the Plasma Total Cholesterol to High-Density Lipoprotein Cholesterol Ratio: The INTER-SAT Study |
| title_sort | no difference in the effects of consuming commercially relevant palmitic acid and stearic acid rich interesterified fats on the plasma total cholesterol to high density lipoprotein cholesterol ratio the inter sat study |
| topic | saturated fatty acids cholesterol lipids randomised controlled trial |
| url | https://www.mdpi.com/2504-3900/91/1/31 |
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